Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Flour
1/2 c Chick peas
1/2 lb Lean lamb or beef diced
2 Large onions, chopped
1/4 ts Saffron
2 tb Paprika
1 Soup bones
1 tb Butter
2 tb Salt
1/2 ts Pepper
1/2 c Dried broad beans
1 1/2 lb Tomatoes
1 Bunch parsley
1 Bunch fresh coriander
1 tb Butter
1/3 c Rice
1 Lemon
1/2 c Lentils

Soak overnight 1/3 c flour in 1 c water; 1/2 c chick peas in water to
cover Brown in lightly oil deep pan lamb, onions, saffron and paprika
(increase or decrease according to taste). Add 6 cups of water, soup
bones, butter, salt, pepper, pre=soaked chick peas with skins popped
off and discafrded, and the dried broad beans which have been washed
and cleaned. Simmer, covered, for 2 hours or more. 20 mins. before
serving, put through a food mill into the soup pan (or blend with one
cup of water) the tomatoes, parsley, corinader the flour and water
paste. Add 3 cups of water, and when it returns to boil, add the
vermicelli. When the vermicelli is cooked, add 1 T butter and lemon
juice (or serve a wedge of lemon with each bowl to be squeezed on the
soup at the tatle). the soup should be elvety; so add water or flour
thickening if it is not. *Note: Lentils may be substituted for chick
peas; meat can be chicken; yearst may be used in place of flour and
water if that mixture was not made night before; rice may be
substituted for vermicelli. A soup served each night at sundown to
break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by
the American Women's Association of Rabat.

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